This is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.
Nothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had. This is a center-cut today, meaning it is the perfect portion.
ABOUT OUR DRY AGED STEAKS
We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.
This steak has been dry aged for 30 days which will give it a good dry aged flavor but not as strong as our 45-60 dry aged steaks..
Learn more about our dry aging process here.
NEVER HAD DRY AGED BEFORE?
We want everyone to experience the flavor of dry aged steaks. For starters, it is A LOT cheaper than trying it out at a fancy steakhouse (where a similar sized steak will run you 2-3x). Please do note that dry aged steaks are not for everyone. You will either love them or not. Dry Aging adds a nutty flavor and a different smell.
Suggested Reads on cooking NY Strip:
How To Cook Perfect Steak on the Stovetop in 3 Steps (Via thekitchn)
Pan-Seared Strip Steak (Via MyRecipes)
Grade: USDA PRIME (Black Angus Beef)
This item MIGHT be delivered frozen.